White Chocolate CheeseCake With Rhubarb Swirl

By tunes

Baking cheesecake in a bain-marie helps it stay creamy and moist. For perfect slices, dip a sharp knife blade into warm water each time you make a cut.

Ingredients

• Crust
• 1/4 cup (50 mL) butter, melted
• 1 1/4 cups (300 mL) graham wafer crumbs
• Filling
• Three 8 oz (250 g) pkgs block cream cheese, at room temperature
• 1 cup (250 mL) granulated sugar
• 1 tbsp (15 mL) cornstarch
• 3 eggs
• 2 tbsp (25 mL) lemon juice
• 2 tsp (10 mL) vanilla
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) sour cream
• Fresh berries or tropical fruits (optional)

Preparation

Step 1

Preheat oven to 350°F (180°C).
Lightly butter bottom and sides of a 91/2-inch (24-cm) springform pan. In a small bowl, stir crumbs with butter until mixed. Press onto bottom of pan. Bake in centre of preheated oven until set, about 8 to 10 minutes. Cool completely. Leave oven on.
Meanwhile, using electric mixer, beat cream cheese until smooth and creamy. Add sugar and cornstarch, beating until well combined. Scrape down sides of bowl as needed. Add eggs one at a time, beating after each addition until incorporated. Beat in lemon juice, vanilla and salt. Add sour cream and stir just until mixed.
Wrap the underside and halfway up the sides of the springform pan with a double layer of heavy-duty foil. Pour cream cheese mixture into pan. Set pan in a larger ovenproof dish. Fill larger dish with enough hot water to come about 1-inch (2.5-cm) up the sides of pan. Do not fill water higher than the foil. Bake in centre of preheated oven 45 minutes. Leaving door closed, turn off oven and leave cheesecake in oven 1 hour.
Remove pan from water and discard foil. Run a knife around outside edge of cheesecake. Cool in pan on a rack at room temperature 1 hour. Refrigerate overnight. Cut into wedges and serve with fruit if you wish. Cheesecake will keep well refrigerated for several days or can be frozen.


Serves 10 to 12